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Almond-Anise Biscotti

25

Update...biscotti was too cake like and began to crumble when sliced. Had to throw most of the pieces away. They also did not have a strong taste of anise which is what a typical basic Italian biscotti must have. Not impressed at all by this recipe. Sorry!

The batter was very, very soft and sticky. I formed the logs on a lightly floured board to help firm up the dough. I liked the sprinkling of sugar on the top of the logs before baking. It made the biscotti sparkle.

I made these this evening and it was my first time making Biscotti. I followed the recipe exactly except, I cooked them the second time for an extra 10 minutes on each side. I also used a teaspoon of pure anise extract because I didn't have the oil. I am going to dip the bottoms in semi sweet chocolate tomorrow, if there are any left! Thank you for the great recipe! They are amazing.